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Soy Balsamic Slow Cooker Chicken
Soy Balsamic Slow Cooker Chicken

The ingredients must have come to me in my sleep. The more I use my slow cooker, the more I love it.

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Cedar Planked Salmon with Cayenne Lime Butter

This salmon is so delicious on it's own. I decided to cedar plank the salmon on the grill, and drizzle it with some cayenne lime butter.

Slow Cooker Chipotle Chicken Tacos
Slow Cooker Chipotle Chicken Tacos

After having a bite of the Chipotle Chicken Tacos my coworker brought for lunch a couple of weeks ago, this was my dinner two days later.

Avocado Chicken Salad Sandwich
Avocado Chicken Salad Sandwich

If you know me you know I am a sucker for avocado and chipotle. I used a rotisserie chicken so it's super easy to make.

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Sriracha Meatballs

I'm a big fan of savory muffins. These are pretty much mini omelettes in a cup. They are perfect for weekend brunch, and even better to make ahead for the week and then pop them in the microwave.

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Festive Fall Salad with Sherry Vinaigrette

Apple Pear Salad

I was a late comer when it came to enjoying fruit in my salad, but a few years ago I converted and haven't looked back. I especially like the taste of sweet fruit contrasted with salty nuts and strong cheeses like blue or gorgonzola. I like how the apple and pear bring great color to this salad, brightening up your dinner table and making it a great fit for your Thanksgiving spread. 

It's also quick to throw together as a side for your weeknight dinner or sometimes I'll throw in some grilled shrimp to make a very satisfying meal out of this salad. The recipe is below and I made Thomas Keller's Sherry Vinaigrette for the dressing. If you aren't up to making your own dressing you can always thow on a little olive and vinegar or balsamic vinaigrette.

For the Salad

1 bag of mixed greens
1 gala apple, sliced and cut into size pieces
1 pear, sliced and cut into bite size pieces
1/4 cup dried cranberries
1/2 medium onion, sliced
1 cucumber, sliced
1/3 cup nuts (walnuts, almonds, pine nuts, etc.)
1/3 cup crumbled blue cheese or gorgonzola

For the Dressing (makes more than you need, but can be refrigerated up to a month)
1/4 cup sherry wine vinegar
1/4 cup red wine vinegar
1 to 1-1/2 cups olive oil

If making salad dressing, whisk together two vinegars. Then pour olive oil into vinegars in a steady stream, whisking with vinegars.  Taste to test the balance of oil and vinegar and add more olive oil if needed.

Toss all salad ingredients together and then toss with salad dressing.  

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